Efficient very‐high‐gravity fermentation of sugarcane molasses by industrial yeast strains

In this study industrial strains were inoculated, in successive cycles, at high cell density into a sugarcane‐based juice containing normal (22%, w/v) and very high sucrose (30%, w/v) levels and supplemented with peptone as a nitrogen source. At 30 °C, in shaken cultures, in the normal gravity situation, efficient sucrose utilization occurred in both the supplemented and unsupplemented medium. At higher sugar concentrations, supplementation with peptone induced a more efficient fermentation compared with the unsupplemented medium, with higher biomass accumulation and maintenance of cell viability, and ethanol levels as high as 16% (v/v). Trehalose was also high during the cycles, probably as a necessary response of the yeast to the high stress fermentation conditions. This suggests that it is possible to increase ethanol production by using very‐high‐fermentation technology and that nutritional supplementation would have a positive effect on the fermentation, allowing for efficient sugar consumption and cell viability maintenance. Copyright © 2016 The Institute of Brewing & Distilling     

啤酒高浓酿造的研究

探讨了高麦汁浓度对酵母生长发酵的影响 ,研究了麦汁溶氧对酵母生长发酵的促进作用。实验结果表明 :随着麦汁浓度的增加 ,酵母糖降速率明显降低 ;相同浓度的麦汁 ,α 氨基酸含量低 ,酵母糖降速率下降 ;α 氨基氮含量高 ,酵母增殖密度明显增加 ,但单位α 氨基氮生成酵母细胞干重降低 ,即增加的α 氨基氮未被充分用于生成酵母细胞 ;充入纯氧能显著提高麦汁的饱和溶氧量 ,采用二次充氧比一次充氧能够显著提高啤酒发酵度 ,并缩短发酵时间     

栲胶的化学改性及其产物在无铬少铬鞣法中的应用

栲胶-金属离子结合鞣法可以生产具有高湿热稳定性的皮革,但这类对环境友好的鞣制技术至今仍未在轻革生产中得到广泛应用.主要原因是,为了保证栲胶在裸皮中的均匀渗透,其用量一般应在15%以上,而这一用量必然导致成革具有较强的植鞣感(重而且过度紧实).本论文证实了,通过对栲胶进行适当的化学改性,可以基本消除这一不利因素.凝缩类单宁适宜采用深度亚硫酸化改性;水解类单宁适宜采用氧化降解改性.这两种改性方法均导致单宁的分子量降低,同时又可以增加降解产物-金属离子结合鞣的化学协同效应.改性栲胶的用量为5%～10%时,即可以很快渗透裸皮与1.0%的Cr2O3结合鞣,可使成革的Ts>110℃,鞣制废液中的铬含量显著降低.由于栲胶用量减少,成革的植鞣感基本消除.本文翔实地描述了栲胶的化学改性方法、改性产物的特性及改性产物在无铬少铬鞣法中的应用.     

粘胶基沸石咪唑骨架材料的制备及其对染料的脱色

为提高沸石咪唑骨架材料(ZIF-8)对染料的脱色性能,以粘胶织物为基材,在其表面负载氧化石墨烯,再原位生长ZIF-8得到氧化石墨烯/ZIF-8粘胶基功能材料,然后还原得到还原氧化石墨烯(rGO)/ZIF-8功能材料.借助扫描电子显微镜、X射线衍射仪、傅里叶红外光谱仪等对功能材料进行表征,分析其在不同光源下对活性黑KN-...     

氧化石墨烯基材料吸附重金属离子的研究进展

废水中所含的重金属离子对自然环境和人体健康造成了极大危害。在众多处理方法中,基于氧化石墨烯(GO)基材料吸附重金属离子的方法受到研究者关注。梳理近年来的研究文献,重点论述GO、不同GO基纳米复合材料、磁性氧化石墨烯(MGO)基纳米材料及还原氧化石墨烯(rGO)基材料的合成方法、重金属离子吸附概况等,通过结构表征及吸附热力学和动力学机理分析,为进一步研究、设计氧化石墨烯材料及处理重金属离子奠定基础。     

还原氧化石墨烯增强聚乳酸纳米纤维膜的制备及其性能

针对静电纺聚乳酸(PLA)纳米纤维膜力学强度不高的问题,将一定质量的还原氧化石墨烯(rGO)分散于PLA和二甲基甲酰胺(DMF)纺丝溶液中,通过静电纺丝法制备PLA/rGO复合纳米纤维膜。对纺丝液的流变性能以及复合纳米纤维膜的形貌结构、微观结构和力学性能进行分析,采用四唑盐比色法对复合纳米纤维膜的细胞相容性进行表征。结果表明:rGO成功地复合至PLA纳米纤维中,且以不规则球状形式分布于PLA纳米纤维膜中;rGO的复合显著提升了PLA纳米纤维膜的力学强度,当rGO质量分数为0.6%时,复合纳米纤维膜的断裂强度达2.02 MPa,是纯PLA纳米纤维膜2.3倍;培养1、3和7 d后,小鼠胚胎成骨细胞可在复合纳米纤维膜上生长和增殖,表明PLA/rGO复合纳米纤维膜具有较好的细胞相容性。     

耐温型酒精浓醪发酵酵母菌的选育

通过UVB照射培养和热冲击处理，成功地选育到一株36℃下在含16％（v／v）酒精的培养基中生长良好，三角瓶发酵酒精度达到14．3％（v／v）的耐酒精和耐温的酵母菌株UV-7-36-12-17菌。其最佳发酵条件：原料加水比1：2．2；糖化酶用量125u／g原料，60℃糖化30～60min；接种量8％～10％；摇床转速70～96r／min；发酵顶温34～36℃．发酵周期72h。     

无溶剂催化体系酶法合成低热结构脂的研究

采用无溶剂体系,以三丁酸甘油酯及硬脂酸甲酯为原料,1,3-专一性脂肪酶Lipozyme RMIM为催化剂,研究了含短、长碳链脂肪酸的低热结构脂的酶法合成.探讨了反应器种类等单因素对反应体系的影响.结果表明:在减压旋转蒸发反应器中,在三丁酸甘油酯与硬脂酸甲酯摩尔比1∶2,反应温度60℃,反应时间6.0h,加酶量10%时,产物中SSL、LLS、LLL含量分别为54.15%、42.10%和5.16%.     

Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations

The impact of the initial dissolved oxygen, fermentation temperature, wort concentration and yeast pitching rate on the major fermentation process responses were evaluated by full factorial design and statistical analysis by JMP 5.01 (SAS software) software. Fermentation trials were carried out in 2L‐EBC tall tubes using an industrial lager brewing yeast strain. The yeast viability, ethanol production, apparent extract and real degree of fermentation were monitored. The results obtained demonstrate that very high gravity worts at 22°P can be fermented in the same period of time as a 15°P wort, by raising the temperature to 18°C, the oxygen level to about 22 ppm, and increasing the pitching rate to 22 × 10⁶ cell/mL. When diluting to obtain an 11.5°P beer extract, the volumetric brewing capacity increased 91% for the 22°P wort fermentation and 30% using the 15°P wort. After dilution, the fermentation of the 22°P wort resulted in a beer with higher esters levels, primarily the compound ethyl acetate.     

Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham

The objective of this study was to evaluate the quality characteristics of restructured pork hams (RH) manufactured with various salt levels (0.5%, 1.0%, and 1.5%) and different dairy proteins (sodium caseinate, SC and whey protein isolate, WPI; 1.0%) in combination with microbial transglutaminase (MTGase; 0.3%). Reduced‐salt (0.5% and 1.0%) RH resulted in reductions of moisture contents (%), textural springiness, cooking yield and most sensory preferences (P < 0.05). When dairy proteins in combination with MTGase were incorporated into the manufacture of RH, SC with MTGase was shown to reduce cooking loss (CL, %) and to increase the textural springiness and chewiness of RH, whereas WPI with MTGase increased textural springiness and chewiness, as well as the shear value of RH (P < 0.05). On the contrary, MTGase with dairy proteins improved the sensory preferences of reduced‐salt (1.0%) RH to give it similar sensory properties to those of the regular‐salt (1.5%) RH controls (CTL) (P > 0.05). The findings of this study demonstrated that the combination of 1.0% dairy proteins and 0.3% MTGase could affect improvements in the functional, textural and sensory properties of reduced‐salt (1.0%) RH.